1.Preheat oven to 350įF.2.Combine hoisin sauce, soy sauce, tomato paste, chili garlic sauce, rice vinegar, brown sugar, ginger, and five-spice in a medium saucepan. Simmer over low heat for 10 minutes. Remove from heat; allow marinade to cool.3.Trim excess fat from dragon loin, season with salt and pepper. Then place in a large ziplock bag. When marinade has cooled, pour into plastic bag, squeeze out any excess air, and close. Allow to marinate for at least 1 hour (preferably overnight), refrigerated.4.Place the dragon loin on a rack in a shallow roasting pan and cook for 20 to 30 minutes per pound, or until internal temperature is 160įF. Allow dragon loin to rest for 10 to 15 minutes before slicing.5.Slice and serve dragon loin garnished with mango, pineapple, scallions, bell pepper, and peanuts.